Miso fish chowder from The New York Times Cooking by Kay Chun

  • scallions
  • celery
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Serve with crusty bread or oyster crackers. Can substitute Yukon Gold potatoes for new potatoes, flaky white fish of your choice for cod fillets, and smoked paprika for bacon.

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Notes about this recipe

  • Recipe Notes

    Serve with crusty bread or oyster crackers. Can substitute Yukon Gold potatoes for new potatoes, flaky white fish of your choice for cod fillets, and smoked paprika for bacon.

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